Hawaiian Cake

This retro sheet cake is all about the layers on top. A yellow cake mix base bakes flat in a big sheet pan, then gets loaded up with a cream cheese and vanilla pudding layer, crushed pineapple, chopped nuts, cherries, and a snowfall of flaked coconut.

The pudding layer is what holds everything together. Beating softened cream cheese into the vanilla pudding mix creates a thick, tangy spread, and folding in the whipped topping makes it airy and mousse-like. It’s sturdy enough to support the toppings without sliding off.

Let that cake cool completely in the pan before you start layering. Warm cake will melt the pudding layer and you’ll end up with a soupy mess instead of clean, stackable layers.

Kitchen Tips

• Drain the crushed pineapple thoroughly. Press it in a strainer to squeeze out excess juice. Wet pineapple makes the pudding layer runny.
• Soften the cream cheese fully before beating it in. Cold lumps won’t blend smooth.
• Chill the finished cake for at least an hour before serving. The layers set up firmer in the fridge and slices hold together better.
• Cut the maraschino cherries into small pieces so they distribute evenly across the top.

Variations

• Use chocolate cake mix instead of yellow for a tropical Black Forest vibe.
• Toast the coconut before sprinkling for a nuttier, deeper flavor.
• Add sliced bananas between the pudding layer and pineapple for a more tropical spread.